If you have a soft spot for everything chocolate and crave the nostalgic joy of a cookie in a larger-than-life form, then you’re going to fall head over heels for this Chocolate Chip Cookie Cake with Vanilla Cocoa Buttercream Recipe. Imagine a giant, chewy cookie brimming with semi-sweet chocolate chips, topped with a luxuriously smooth and rich vanilla cocoa buttercream that takes this dessert from everyday to unforgettable. This is the kind of treat that brings people together, perfect for celebrations or simply because you deserve something sweet and spectacular right now.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each one plays a vital role in creating the perfect balance of texture, flavor, and that irresistible cookie cake look. From the creamy butter to the rich cocoa powder, everything combines to deliver pure deliciousness.
- Unsalted butter: Room temperature butter ensures a smooth, tender dough and creamy buttercream.
- Light brown sugar: Adds moisture and a hint of caramel flavor for chewiness.
- Sugar: Balances sweetness and helps with the structure.
- Egg: Acts as a binder for richness and texture.
- Vanilla extract: Provides a warm, fragrant aroma that heightens the flavor.
- All-purpose flour: The foundation that holds it all together while keeping the cake tender.
- Cornstarch: Contributes to the soft, melt-in-your-mouth crumb.
- Baking soda: Ensures proper rise and a lightly crisp edge.
- Salt: Enhances all the sweet flavors and balances the profile.
- Semi-sweet chocolate chips: The star of the show, offering melty pockets of chocolate bliss.
- Powdered sugar: For a silky and sweet buttercream texture.
- Natural unsweetened cocoa powder: Adds depth and chocolate richness to the frosting.
- Heavy cream: Adjusts the buttercream’s consistency to smooth perfection.
How to Make Chocolate Chip Cookie Cake with Vanilla Cocoa Buttercream Recipe
Step 1: Prepare the Cookie Dough
Start by preheating your oven to 350°F (180°C), and prepare a 9-inch cake pan with parchment paper and baking spray so your cookie cake won’t stick. Then, mix your dry ingredients – flour, cornstarch, baking soda, and salt – and set them aside for later. Cream the butter with the two kinds of sugar until light and fluffy. Trust me, this step is your best friend for that soft, tender texture you’re dreaming of. Add the egg and vanilla extract, blending everything perfectly before folding in the dry ingredients. Gently mix in your chocolate chips, saving some to sprinkle on top for a prettier finished look.
Step 2: Bake Your Cookie Cake
Press the dough evenly into your prepared pan. Don’t be shy – make sure it’s nicely packed so it bakes up like a proper cake. Bake for about 18-20 minutes, just until the edges begin to turn golden brown. The center will stay soft but set, which is exactly what you want for that chewy bite. Let it cool in the pan to set completely before moving on.
Step 3: Make the Vanilla Cocoa Buttercream
Now to the fun part — frosting! Beat your softened butter until creamy, then slowly add half the powdered sugar. Mix in cocoa powder, vanilla extract, and a tablespoon of heavy cream until silky smooth. Finish by adding the remaining powdered sugar, adjusting with cream as needed for a perfect pipeable buttercream. It’s rich, chocolatey, and so tempting you might want to sample it by the spoonful.
Step 4: Decorate Your Cookie Cake
Fit a piping bag with your favorite tip (I love Ateco 844 for swirls) and pipe elegant swirls of frosting around the cookie cake’s edge. This adds that beautiful finishing touch that makes this chocolate chip cookie cake look like it came out of a bakery display case but tastes even better.
How to Serve Chocolate Chip Cookie Cake with Vanilla Cocoa Buttercream Recipe
Garnishes
Sprinkle extra chocolate chips or mini chocolate chunks on top of the buttercream for some crunch and visual appeal. For a little contrast, you can add a few flakes of sea salt, which really makes the chocolate flavor pop. Fresh berries also work beautifully if you want a fruity burst alongside the richness.
Side Dishes
This cookie cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience. For a more refreshing bite, serve it with a side of fresh fruit like strawberries or raspberries to balance the sweetness.
Creative Ways to Present
Try cutting the cookie cake into irregular, rustic wedges and stacking them on a dessert platter for a casual party vibe. You could also serve individual slices with a drizzle of warm caramel sauce or even crumble the cake on top of a bowl of milk to enjoy it in a playful way. Don’t forget to snap a picture — this dessert is absolutely photogenic.
Make Ahead and Storage
Storing Leftovers
Because this cookie cake is best when fresh, try to enjoy it within 4-5 days. Store leftovers in an airtight container at room temperature for up to 24 hours, then transfer to the fridge to keep the buttercream stable. Just make sure to bring it back to room temperature before serving so the cookie is soft and the frosting is creamy.
Freezing
You can freeze the cookie cake without frosting by wrapping it tightly in plastic wrap and then foil. It will keep well for up to 2 months. Thaw it overnight in the fridge before frosting and serving. Freezing the assembled cake is possible but can affect the buttercream texture slightly, so consider freezing components separately if possible.
Reheating
If you want that just-baked warmth, pop individual slices into the microwave for 10-15 seconds to soften the cookie without melting the frosting too much. This little trick makes every bite taste freshly baked again, enhancing the gooey chocolate and buttery notes.
FAQs
Can I use dark chocolate instead of semi-sweet chocolate chips?
Absolutely! Dark chocolate chips will add a more robust, slightly bitter flavor that pairs beautifully with the sweet vanilla cocoa buttercream, giving a richer overall taste.
Is cornstarch really necessary in the dough?
Yes, cornstarch helps create a tender, soft texture by softening the protein in the flour. It’s a small ingredient with a big impact on how plush your cookie cake turns out.
Can I make the buttercream vegan or dairy-free?
Yes, substitute the butter with a vegan butter alternative and use a plant-based cream or milk. Just be mindful that the texture and flavor might shift slightly, but it will still be delicious!
How do I prevent my cookie cake from becoming dry?
Don’t overbake it! The edges should be golden but the center should stay soft. Also, proper storage in an airtight container at room temperature helps maintain moisture.
Can I add nuts to this recipe?
Definitely, chopped walnuts or pecans work wonderfully and add a nice crunch. Fold them in with the chocolate chips before baking to distribute evenly.
Final Thoughts
This Chocolate Chip Cookie Cake with Vanilla Cocoa Buttercream Recipe is a treasure in any baker’s collection. It hits all the sweet spots: soft, chewy, chocolatey, and topped with the kind of frosting that feels like a hug in every bite. Whether you bake it for a special occasion or a cozy weekend treat, it’s guaranteed to make you and everyone around you smile. So grab your ingredients and enjoy the magic of turning simple cookie dough into an extraordinary dessert experience.
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Chocolate Chip Cookie Cake with Vanilla Cocoa Buttercream Recipe
- Total Time: 48 minutes
- Yield: 8 servings
Description
This decadent Chocolate Chip Cookie Cake combines the classic flavors of a chewy, buttery cookie baked in a cake pan with a rich, creamy chocolate buttercream frosting. Perfect for celebrations or as a delightful dessert, this cookie cake offers the best of both worlds with its soft, cookie base and smooth, chocolatey topping.
Ingredients
Cookie Cake
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (112g) packed light brown sugar
- 1/4 cup (52g) sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups (260g) all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups (211g) semi-sweet chocolate chips
Chocolate Buttercream
- 1/2 cup (112g) unsalted butter, room temperature
- 1 3/4 cups (201g) powdered sugar
- 1/4 cup (29g) natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1–2 tbsp heavy cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 9-inch cake pan with parchment paper on the bottom and spray the sides with baking spray to prevent sticking. Set aside.
- Mix Dry Ingredients: In a medium bowl, combine 2 cups of all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix well and set aside.
- Cream Butter and Sugars: In a large mixing bowl, using a mixer on medium speed, cream together 3/4 cup unsalted butter, 1/2 cup light brown sugar, and 1/4 cup sugar until the mixture is light in color and fluffy, about 2-3 minutes. This step is essential for the perfect texture.
- Add Egg and Vanilla: Add 1 large egg and 2 teaspoons vanilla extract to the butter-sugar mixture and beat until fully incorporated.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing just until a cohesive dough forms. Avoid overmixing to keep the cookie tender. Use a rubber spatula to help the dough come together.
- Fold in Chocolate Chips: Gently fold in 1 1/4 cups semi-sweet chocolate chips until evenly distributed. The dough will be thick.
- Press Dough into Pan: Evenly press the cookie dough into the prepared cake pan. Optionally, press a few extra chocolate chips on top for added texture and appearance.
- Bake the Cookie Cake: Bake in the preheated oven for 18-20 minutes, or until the edges start turning golden brown and the center is set.
- Cool Completely: Remove the cookie cake from the oven and let it cool completely in the pan. Once cooled, transfer to a serving plate.
- Prepare Chocolate Buttercream: In a large mixing bowl, beat 1/2 cup unsalted butter until smooth and creamy. Gradually add half of the 1 3/4 cups powdered sugar and beat until combined.
- Add Cocoa and Vanilla: Add 1/4 cup unsweetened cocoa powder, 1/2 teaspoon vanilla extract, and 1 tablespoon heavy cream. Mix until smooth.
- Incorporate Remaining Powdered Sugar: Add the remaining powdered sugar and mix until the buttercream is well combined and smooth. Adjust consistency by adding more heavy cream (1-2 tablespoons) if needed.
- Decorate Cookie Cake: Transfer the buttercream into a piping bag fitted with your desired tip (Ateco 844 recommended) and pipe swirls or decorative patterns around the cookie cake’s outer edge.
- Store Properly: Store the cookie cake in an airtight container. For best results, keep at room temperature for up to 24 hours, then refrigerate. Without buttercream, it can be kept at room temperature. Serve at room temperature for optimal texture. Enjoy within 4-5 days.
Notes
- Do not skimp on the creaming time for the butter and sugars; it ensures a light and fluffy texture.
- Be careful not to overmix the dough when combining the dry and wet ingredients to avoid a tough cookie.
- Pressing chocolate chips on top before baking adds a pretty, chocolatey finish.
- Buttercream consistency can be adjusted with heavy cream for easier piping.
- Storing the cake with buttercream in the fridge will firm up the cookie; serve at room temperature for best taste.
- This cookie cake can be customized with different types of chocolate chips or add-ins like nuts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
